Q&A for How to Make Doughnuts

Yes, of course! All you have to do is add cocoa powder to the dough until you get the color you want. Then you add more sugar to balance out the cocoa, and more milk if it is too thick.

You can store the dough in the fridge covered in plastic wrap. It should stay good for at least a few days. You could also freeze the dough indefinitely (as long as it's properly sealed).

Store it in a dry, clean bowl, and place a light towel or a lace over it. Don't stack bowls together.

Try making square doughnuts or rounds. You can also try other pans like heart shapes or stars.

You can use butter or margarine, but keep in mind that this may change the final taste of the doughnuts. If you need a substitute for frying the doughnuts, you can use vegetable oil.

Yes. It may alter the texture slightly, however.

You generally cannot substitute nutmeg, it's a spice only used for flavor. You can just not add it altogether.

No, this would be a bad idea. The finished donuts will turn out very hard. They will be burnt on the outside and raw on the inside.

Sure you can.

You don't put any yeast on a doughnut. However, if you're making fried doughnuts, you can use 0.5 ounces of yeast in the dough, which is one tablespoon.

It's not important to use shortening specifically, but if you don't use shortening, you will need to replace it with something like butter.

Whole milk is best to use.

You only need butter as a substitute for shortening. If you have shortening, then you shouldn't need butter.

Put them in the refrigerator like you do with any other food. Cover them with plastic wrap or put them in a plastic bag to prevent them from drying out.

No, you would just need to substitute it with margarine or butter instead of using the shortening.

I use banana as an egg replacer when I make doughnuts. Use half a very ripe banana per egg. Mash it with your hands before adding it.

No, there is no substitute for yeast. You can find gluten-free recipes online that do not include yeast.

You cannot use anything instead of yeast; it’s required to make the dough rise.

You can use a muffin tin or a sugar cookie pan (not to be confused with a cookie sheet).

If you are allergic to milk you can replace it with an alternative such as soya, coconut or almond milk though it may affect the taste of the doughnuts slightly.